Polish Journal of Food and Nutrition Sciences was established by the Committee of Food Sciences and the Committee of Human Nutrition Science of the Polish Academy of Sciences, the Polish Food Technologists' Society and the Polish Society of Nutritional Sciences.
It has been published since 1957 as Roczniki Chemii i Technologii Żywności and Acta Alimentaria Polonica (1957-1991). Since 1992, it has been published by the Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences in Olsztyn as a quarterly Polish Journal of Food and Nutrition Sciences (one volume in four issues: March, June, September, and December). Since 2014, the PJFNS is published by a global scientific publishing house de Gruyter.
It has been published since 1957 as Roczniki Chemii i Technologii Żywności and Acta Alimentaria Polonica (1957-1991). Since 1992, it has been published by the Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences in Olsztyn as a quarterly Polish Journal of Food and Nutrition Sciences (one volume in four issues: March, June, September, and December). Since 2014, the PJFNS is published by a global scientific publishing house de Gruyter.
Editor-in-chief: Dr. Magdalena Karamać
1.697
IF 2017
1.760
IF5
1.95
CiteScore
0.651
SJR
1.113
SNIP
12.0
H-index
15
MNiSW
Current issue
4/2018 vol. 68
Effect of Dry Heat Puffing on Nutritional Composition, Fatty Acid, Amino Acid and Phenolic Profiles of Pseudocereals Grains
Luz María Paucar-Menacho, Montserrat Dueñas, Elena Peñas, Juana Frias, Cristina Martínez-Villaluenga
Pol. J. Food Nutr. Sci. 2018;68(4):289–297
Effects of Anthocyanin-Rich Popping Maize Flour on the Phenolic Profile and the Antioxidant Capacity of Mix-Bread and Its Physical and Sensory Properties
Marijana Simić, Slađana Žilić, Olivera Šimuruna, Bojana Filipčev, Dubravka Škrobot, Jelena Vančetović
Pol. J. Food Nutr. Sci. 2018;68(4):299–308
Physical, Textural and Sensory Properties of Cookies Incorporated with Grape Skin and Seed Preparations
Pol. J. Food Nutr. Sci. 2018;68(4):309–317
Impact of Cooking Temperature on In Vitro Starch Digestibility of Rice Varieties with Different Amylose Contents
Pol. J. Food Nutr. Sci. 2018;68(4):319–325
Comparison of the Biological Activity of Crude Polysaccharide Fractions Obtained from Cedrela sinensis Using Different Extraction Methods
Pol. J. Food Nutr. Sci. 2018;68(4):327–334
Effect of Dietary Fibre Fractions on In Vitro Digestibility of Rapeseed Napin Proteins
Marcel Skejovic Joehnke, Susanne Sørensen, Charlotte Bjergegaard, Keld Ejdrup Markedal, Jens Christian Sørensen
Pol. J. Food Nutr. Sci. 2018;68(4):335–345
Emulsifying Properties of Dried Soy-Whey, Dried Tofu-Whey, and Their Isolated Proteins
Pol. J. Food Nutr. Sci. 2018;68(4):347–358
Effect of Elicitors as Stimulating Substances on Sensory Quality Traits in Color Sweet Bell Pepper (Capsicum annuum L. cv. Fascinato and Orangela) Grown under Greenhouse Conditions
Sandra N. Jimenez-Garcia, Moisés A. Vázquez-Cruz, Rita Miranda-Lopez, Lina Garcia-Mier, Ramon G. Guevara-González, Ana A. Feregrino-Perez
Pol. J. Food Nutr. Sci. 2018;68(4):359–365
Physico-Chemical Characteristics and Sensory Quality of Dry Fermented Sausages with Flaxseed Oil Preparations
Slaviša Stajić, Nikola Stanišić, Steva Lević, Vladimir Tomović, Slobodan Lilić, Danijela Vranić, Marija Jokanović, Dušan Živković
Pol. J. Food Nutr. Sci. 2018;68(4):367–375
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